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Tuxedo Pasta

With chicken and veggies, this pasta medley in a mild lemon and wine sauce is a complete meal in one that’s a snap to assemble. I try to keep leftover chicken or turkey on hand so that I can fix this dish whenever I want. –Jackie Hannahs, Fountain, Michigan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 2 cups uncooked bow tie pasta
  • 2 cups cubed cooked chicken
  • 1 medium zucchini, sliced
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 3 tablespoons butter, divided
  • 1/4 cup lemon juice
  • 2 tablespoons white wine or chicken broth
  • 3/4 cup shredded Parmesan cheese
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil

Directions

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through.
  • Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter.
Nutrition Facts
1 cup: 289 calories, 13g fat (6g saturated fat), 64mg cholesterol, 256mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 22g protein.

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Reviews

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Average Rating:
  • badkitty1116
    Jul 31, 2017

    Bland! I wouldn't make this again.

  • sgallirn
    Aug 2, 2014

    This one was just "eh" for me. Not bad....but didn't have any wow factor, and based on the reviews, that's what I thought it would have. I even added some garlic and Italian seasoning......disappointing

  • TOHfoodie
    Aug 10, 2013

    This dish was FABULOUS! I was looking for a new zuchinni recipe and came across this one. It fit the bill perfectly! I used the "fresh" basil in the tube since it's all I had on hand. If quick and delicious is on your mind, what are you waiting for? Get cooking!

  • slvrscren
    Mar 2, 2013

    Very fresh/refreshing flavor. Loved this dish.

  • banyan1027
    Sep 17, 2010

    We eat this at least once a month with what ever pasta I have and what ever veggies are available. Made it with out the red peppers once and it was not as good! A total family favorite.

  • lanasmama
    Jun 21, 2010

    I have made this 3 times this month, it is my new favorite go to pasta dish for the summer! I have varied it a few ways, using lime juice instead of lemon or white wine vinegar instead. Its definitely better with fresh basil. And I have never done the cucumbers simply bc we don't eat them, but have added yellow pepper or green pepper instead (the yellow was tastier). Love this dish!

  • jdm1124
    May 14, 2010

    No comment left

  • amiller0731
    Nov 18, 2009

    No comment left

  • BrendainPa
    Oct 20, 2009

    I made this years ago, then lost the recipe. The flavors in this dish blend so well together, but whatever you do...don't skimp & use grated cheese or basil from a jar! It's worth a trip to the store to get these items fresh...they absolutely MAKE the dish. I also added fresh lemon peel.

  • rjbell
    Oct 18, 2009

    No comment left